Maddie at a game of doggie dish soccer

Whether Maddie understands the game of soccer or not, she certainly was in an energetic mood for fun and games yesterday. Back and forth between opposite corners of the room went her feeding bowl, stopping for a moment to give the camera a kiss. I care nothing for Italy's national obsession, but perhaps they might be in need of a four-legged mascot?

Now I'm wondering, should we still get dog #2? Our home is fairly 'dog-proof', devoid of overly precious objects that would most likely be the first thing that man's best friend would be attracted to. This episode explains why the room sometimes looks like as if a tornado blew through when we return after leaving her at home...

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Maddie looks so cute! Looks like she's having a blast too. I'm sure whichever way you decide, things will work out. Dogs are so social, seems like Maddie would be thrilled with a new brother or sister!
Cathy | Homepage | 05.01.07 - 1:22 am

Maddie is a natural for soccer. I noticed that she was like dribbling backwards with her "football" ^_^ Why not a 2nd one? They could compete in soccer together hehe. Anyway, if you have the space and if it's allowed. Why not? I would love to have a second pup, but due to space restriction and goverment rules. I can't. That's life.
piccola | 04.30.07 - 4:38 am

Howzit Rowena,
Maddie is so playful; your video gave me a good laugh! I know how much you all take soccer seriously in Italy. Maddie certainly has what it takes...any talent scouts out there?! When we were in Aoste the last time, our visit coincided with World Cup soccer. We made an acquaintance that was soccer crazy. He looked at me and asked "are you Korean?" - (Korea had beaten Italy and the wound still hurt) - I said "no, I'm half Japanese." He looked at me and said "Oh, that's OK, the Japanese are much more friendly!" We were laughing about that even after coming home from the trip! See you soon, Rowena
barbara | Homepage | 04.28.07 - 12:16 pm

Awww, this is the photo/video I've been waiting for! Maddie looks like such a happy dog, you are lucky indeed! Thanks for the post, it totally made my day.
Kathy | Homepage | 04.28.07 - 10:12 am

Hi Rowena, your Maddie is so cute, she's a westie, isn't she? She certainly could use a friend.
eliza | Homepage | 04.28.07 - 5:06 am

Hi Rowena! I think that's dog language for "bring on the eats!" Maddies just the sweetest little thing and so full of energy. I just want to squeeze her! Aloha,
Lettie | 04.27.07 - 9:32 pm

Maddie just has to be the cutest dog and the videos do her justice.
Pasticciera | Homepage | 04.27.07 - 8:23 pm

Hi Rowena,
I'm a long-time lurker, but had to delurk to say how much I LOVE all your doggie posts! Yes, the sumptuous Italian recipes are a draw too, but I could watch Maddie all day, ha!
Janice | Homepage | 04.27.07 - 5:08 pm

Maddie is too cute! You should get #2 then Maddie will have "a friend" to play against!
Kat | Homepage | 04.27.07 - 11:58 am

Oh when the saint(s) come marching in

Yesterday was not only a national holiday for Italy, but also the day of our community's patron saint, San Marco. Amidst the smell of burning incense and a marching band, a procession of priest, parish, and statue proceeded up the road from the church and back, putting a few bikers and motorists at a standstill for awhile. A couple of cyclists even hopped off of their wheels to follow the group back to mass. Just another beautiful day in Italy? A good thing a security gate stands in place — Maddie was barking up a storm, eager to join the parade!

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Hi Rowena, leave it to you to offer photos of colorful events like these processions. I know that they are still the custom in most of Italy & Spain. It used to be the same in France, but I think that it is becoming rare over here. That's great that they have kept some of their traditions in Italy. Take care & have a great week end.
barbara | Homepage | 04.27.07 - 8:49 am

Your picture reminded me of the festival we happened upon in Monreale and would you believe I just spent the last 20 minutes or so looking at my posts from my 2005 trip to Sicily? Wish I'd managed to write about the whole trip - it sure did bring back memories! I'm so glad we've got our intrepid reporter, Rowena, to tell us about all these lovely sights sounds and tastes in Italy!!
Cathy | Homepage | 04.26.07 - 2:21 pm

Where to eat on Kauai

"Since 1987, the Kauai Menu Magazine has been the Garden Isle’s premier Dining, Shopping, Entertainment, Activity, Accommodation and Travel guide. Pick up a copy from numerous convenient locations throughout the island…or visit us on-line for all the current information."

A copy of this magazine has always come back with me from Kauai as a sort of souvenir reminder of where I should plan to eat the next time I'm back in my island digs. Thanks to Michael Huffman who has kindly and (promptly!) sent me this issue, I can drool over the next return while I count the days!

What to eat in Le Marche

Or better — "Eating on the run on in Le Marche" — because a weekend is hardly enough time to acquaint the tastebuds with the local cuisine of any given region. Try squeezing in a couple of visits to nearby towns (Urbino is gorgeous!), and a hasty lunch before the late afternoon frog races and.... well, I knew that a leisurely meal was out of the question. A return visit is in the works so this gives me a headstart on a future update with food descriptions, restaurant reviews, photos, and yes...more food festivals!

But, back to the one snack that is an absolute must-try: crescia sfogliata (cresce sfogliate in the plural). It's like eating... a thin puff pastry quesadilla. A cultural notch up from Hot Pockets? At first I thought they were the flatbread-type piadina from Emilia-Romagna, but these take on a style all their own with savory fillings tucked in between two flaky-textured discs. Cresce-to-go can be found just about anywhere in the area -- on via Veneto 34 in Urbino, Piccolo Bar offered four varieties to choose from; enough to entice both vegetarians and meat n' cheese chowhounds alike. I had the prosciutto and formaggio - at 3.40 euros a serving, we should have tried them all. Typically sold in half-rounds and heated to a warm crisp, it was all I could do to contain myself from tearing off the paper wrapping before finding a spot to sit down. On the way home, we purchased a package of plain crescia rounds (also known as crostolo in Urbania) at a small grocery. Goes great with any type of filling that your stomach could want, but sandwiched with chevre, tomatoes, red onions, greek olives, and basil, and I had myself a quick mid-morning snack.

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I've missed so many of your posts...but you caught me at the crescia sfogliata! I had countless hot pockets as a kid, but this, this is definitely something else. It looks incredible, I can't even begin to imagine what a puff pastry quasadilla would taste like, with prosciutto nonetheless! I want to try make it at home! It is baked or cooked on a griddle? oh man, so good! (sorry for the excessive use of exclamation points.
Kathy | Homepage | 04.27.07 - 1:24 am

Wow ~ Seems like a gastromical adventure there. Boy, do i envy you. The quesadilla looks delicious.
piccola | 04.24.07 - 9:09 am

Oh you lucky, lucky girl! That looks so good! Now you must work out a way for those of us who won't be able to make it to Le Marche anytime soon to taste these ourselves. I can live (reluctantly) without the frog races, but I've got a hankering for one of those cresce sfogliate that's not going away anytime soon!
Cathy | Homepage | 04.24.07 - 6:07 am

Oh, I should not have read this when I am as hungry as I am now. YUM!
Christina | Homepage | 04.24.07 - 4:16 am

My mouth is watering as I read / look at your pictures. Mmm...Italians most certainly know how to do food. I can hardly wait to go back.
Carla | Homepage | 04.24.07 - 12:22 am

Good heavens. I am overcome with an insatiable desire to try those. Food porn!
Madam Chow | Homepage | 04.23.07 - 11:37 pm

Wow, that sounds fabulous with all the flaky thin dough and the oozy unctuous cheese.
Susan in Italy | Homepage | 04.23.07 - 5:26 pm

YUMMMMMMM that looks delicious! I really want to go to Le Marche. I think it looks gorgeous and evidently the food is fabulous!
stacy Simpson | Homepage | 04.23.07 - 4:32 pm

Ahhhhhhhhhhhhhhhhhhhh!!! You were in my 'hood! My father is from Le Marche and I have passed so many wonderful days there. In fact I'll probably be there in late August again. Isn't it beautiful?! While I've never had this type of crescia a relative often makes a sort of pizza with salami and cheese in it that's baked. I think it's similar. I feel like I just took a trip there thanks to you!
Ivonne | Homepage | 04.23.07 - 2:55 pm

Palio della Rana 2007

800 x 637 image uploaded at TrekEarth.com

Fermignano, Pesaro-Urbino (Le Marche) — Ready? Set? Go!! The image above speaks for itself as we took off for an extended weekend to witness the 43rd Palio della Rana in the region of Le Marche. This was a first for us, and also for Maddie the westie in attending a grand event not primarily associated with food. How is that? Well, with historical reenactments playing such an important role in italian culture, the 'Race of the Frog' makes a trip back in time as the origins go way back as 1607. Le Marche is known for their olive all'ascolana (stuffed olives) and truffles among other things, but is also home to Antonello and Jackie of Allora, Aspetta. Since this happened to be my first meeting of another american expat residing in Italy, I have to say that everything was made even more enjoyable by being in their company. About time that I met a fellow blogger!

Medieval costumes, falcons, fire eaters, and food...

Upon nearing the environs of Fermignano, bright yellow banner announcements heralded the impending frog race which included a variety of activities held during a 3-day period (13th - 15th). Food booths organized by each of the competing contrada (district) sold plates of everything from polenta with porcini, pasta with wild boar sauce, fried frog legs (naturally), or tripe just to name a few. We supported contrada L'Agostina by sampling their rane in porchetta which tasted of frog, herbs and garlic, yet had nothing to do with pork. It could have been chicken for all I knew --- there's a lot of tiny bones in them things but delicious all the same. Unfortunately for L'Agostina, contrada La Torre came out the winner in the end. I do believe they were serving maccheroncini with ragu — no froggies.

The actual competition occurred on Sunday, otherwise known as the Domenica in Albis, or Sunday after Easter. Beginning at a distance and culminating into a wild and frantic dash toward the central hub of Piazza Garibaldi, seven districts divided into two age groups participated in the 170-meter course (186 yards) that stretched along the main street of via M. Liberta. There was a good crowd in attendance but not so much as to make it impossible to scout positions for better photo-ops. Our initial stakeout was right smack next to the judging area where they had a veterinarian inspecting and giving the frogs a clean bill of health before the race. Funny thing is that the prospective contestants were kept in these enormous bottles for storing wine? Had they been really swimming "in the juice", no way would the pond dwellers have passed a breathalizer test. Jackie and I were able to rip through a bunch of shots so check her blog to see more images on the Palio.


Of all the photos that I took, the video below captures the real thrill of it all. Not so much for the obvious action (although it's a riot to watch), but because if you listen closely, Maddie barks in the background at all the excitement. For a split-second she appears onscreen, probably in hopes of nabbing a runaway amphibian but rest assured, Kermit's kin were quickly scooped up and back on the speedway before she could utter a RUFF!

Photo Sharing - Upload Video - Video Sharing - Share Photos

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Update from jackie: Froggers Unite!

Howzit Rowena - It sounds like you had a great weekend! Good eats, good company and the excitement of the frog race. Yes, I heard & saw Maddie in there! How great that you met your expat blogger friend. See you later,
barbara | Homepage | 04.23.07 - 10:13 am

What an interesting site--I'm so glad I stumbled upon it. I'm looking forward to reading more about the growth of your garden and about your adventures living in Italy.
Christina | Homepage | 04.22.07 - 7:26 pm

I love Urbino. Perched on that cliff top - gorgeous. And those steep little streets...one of my favourite towns.
Anna | Homepage | 04.22.07 - 1:50 pm

The race movie is hilarious! The very concept of guys running around pushing a big cart with a teeny little hopping frog is really funny. The action photo on top is gorgeous.
Sandy | Homepage | 04.20.07 - 7:09 pm

That looks like so much fun! I love the video, you're right, it really captures the energy of the event.
Ari (Baking and Books) | Homepage | 04.20.07 - 12:36 am

I'm starting to think that Maddie is real person and not a dog, hehe... She must be a great joy to have around and we need to see more pictures of her! =)
Kathy | Homepage | 04.19.07 - 11:45 pm

Looks like a blast and sure sounds like Maddie had fun! So the frogs get to ride the whole way?
Cathy | Homepage | 04.19.07 - 5:16 am

The video was SOO great -- scoopin' up the frogs! And the pics are fantastic, rowena! What a great event to attend! It was so fun to finally get to meet you too...i hope to get more of my photos online VERY SOON! Like i said, next year we should be the first GIRLS to participate!
jackie | Homepage | 04.18.07 - 7:33 pm

The festival looks like it was so much fun! And for some reason, I am totally entertained by watching those guys scooping up the frogs every time they fall off. I am sitting in my cubicle at work, laughing out loud.
Natalie | Homepage | 04.18.07 - 6:49 pm

Project Yard and Garden: and now we wait...

... which is altogether pleasant now that the outdoor temps have risen and hover around 70°F, a very welcome change from the 50° days only a week ago. The dirt has been filled in and leveled; the grass/wildflower seed mix has been sown; and delicate burgundy leaves have already begun to unfurl on the japanese maple. Every morning Maddie and I make a tour of the yard, surveying the bare earth for signs of growth that promises a lawn. Measuring at about 20x20 square feet, we've managed to add two fruit trees: a Mirabelle plum and a very italian Poppa di Venere white peach (the name translates to Venus' breast). To round things out, a baby of a blueberry bush, a hydrangea, lavender plants, and a young rosemary join the crowd. Should be enough right?


Not quite... This morning I transplanted my "Walmart" ti plants into larger containers. Here's the Hawaii girl in me because those were started from stem pieces brought over last year and stayed indoors during winter. I'm so looking forward to using some of the leaves in making laulau to wow a few italian guests, even if I may need to substitute rice for poi. Hawaiian food in bella Italia — now wouldn't that be wild?!! Maybe best to begin rehearsing those old hula steps. Kaholo, holoholo, hela, uwehe, ami...

In the meantime, until I'm able to go out in my pajamas to pick my own breakfast fruit, we continue with our usual walks into the mountainside; Maddie chasing the lucertole (lizards) and me pulling up unusual plants that catch my eye, such as the attempt at a watercolor shown up top. A small field of wild strawberries at a certain spot are ripe with fruit, but due to their petite size, I always make the scorpacciata (stuff your face!) and managed to gather just enough for a photo. There's Maddie below hanging out in the wheelbarrow.

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I love wild strawberries. We get them around here too, but not until much later in the summer. They are so much better tastings than those large things they try to pass off as strawberries in the grocery store this time of year. It sounds like you have great plans for your garden. I hope you share photos along the way.
Carla | Homepage | 04.17.07 - 5:25 pm

I'm looking forward to your plants and the maple tree. ^^ What colour is your hydrangea? It's one of my favourite flowers.
piccola | 04.14.07 - 7:00 pm

Sometimes I think the anticipation is the best part of gardening... maybe that comes from a few disappointing years! Anyway, your watercolor is just gorgeous! Enjoy the warm weather - I envy you. We're having a very cold and wet spring. They say that's good for the wildflowers, etc., but I'm selfish - I want warm sunny days!!
Cathy | Homepage | 04.14.07 - 5:10 pm

I'm so excited for you! All those beautiful plants. I can't wait for the white peaches to fruit. Ah, I love spring!
Kat | Homepage | 04.14.07 - 2:30 am

I bet you're excited to see how the garden turns out! I've learned to enjoy spring here on the mainland. The winter gets me down, but I'm still fascinated by all the plants coming to life in the spring. And I love when it finally gets nice enough to relax outside. Looks like Maddie is also enjoying relaxing out in the sun!
Natalie | Homepage | 04.13.07 - 4:58 pm

Looks like you got Spring garden fever! We have rushed too much into our work; just tidying up first. The seedlings & flowers will come after. Wow, Ti leaves! I haven't tried growing them as potted plants. I'm glad that you and Maddie are enjoying yourselves in the garden.
barbara | Homepage | 04.13.07 - 3:55 pm

Capùc

If Easter's extravagant Sunday brunch proved to be more than your fill of succulent lamb, hot cross buns, and eggs n' things, then here is a truly humble dish that I discovered while in the Trentino region this past weekend. There's nothing more adventurous than sampling the piatti tipici, or typical plates of a given area, and I took an immediate liking to these capùc (kah-POOCH) on the first bite. What are they? A combination of bread and other ingredients wrapped in grape leaves, simmered in liquid until plump and tender. Essentially, turkey stuffing in a tiny package.

Between the two restaurants where I ordered capùc, the 1st used older, larger grape leaves to enclose the filling. I was instructed to eat only the inside as the leaves were tough and flavorless. The 2nd restaurant made their version a little differently — small breadballs came wrapped in swiss chard tops making everything edible. In terms of authenticity, grape leaves are fundamental to this dish, but when it isn't grape season? "That's why we used swiss chard," explained the proprietor. Hurray for innovative chefs!

Italian grandmas do it best...

I found a great illustrated site on the making of capuss (so-called in that particular town) with a corresponding ingredient list that reads like an inventory of nonna's meager pantry:
- stale bread
- grana cheese
- butter
- eggs
- herbs and swiss chard
- parsley
- golden raisins
- garlic
- salt and pepper

Apart from the obvious lack of exact amounts, no detailed instructions were given on how to prepare the stale bread. It just says "prepare a beautiful mixture working with the hands..." — For cooks who prefer the precision of measurements, here's how I winged it.

2 thick slices of stale country-style bread
1/4 teaspoon dried marjoram
1/4 teaspoon tried thyme
1/4 cup finely chopped italian parsley
1 large egg
2 tablespoons (2 ounces or 50 grams) golden raisins
Scant 1 cup (2½ ounces or 75 grams) grana cheese, finely grated
2 ounces butter
1 clove garlic, minced
Salt and pepper
12 large grape leaves, or 24 small
Note: The grape leaves that I used were the ones typically called for when making greek dolmades. You can easily substitute this with swiss chard.

Briefly soak the bread in a bowl of water to soften. Remove and squeeze out excess liquid. Break into small pieces (as if making stuffing) and mix together with the dried marjoram and thyme, the fresh parsley, the egg, raisins and cheese. Lightly salt and pepper to taste.

Melt the butter in a large pan and stir in the minced garlic until fragrant but not browned. Stir in the bread/herb mix, adding water if necessary should the filling be too dry. It shouldn't be too wet as to make it difficult to hold its shape. Remove from heat to cool.

Divide the filling into 12 portions, forming rectangular shapes. Position in the center of and wrap in grape leaves (using 2 leaves if working with small ones), folding up the bottom, sides, and top in that order. Secure with kitchen twine. In a deep pot bring 2 cups of water to a boil, lightly salt to taste and add the bundles. Lower the heat to a simmer and cook, covered, for about 30 minutes. Drain and allow to cool.

To serve: Capùc (or Capùss or Caponec) immediately while they're still hot with olive oil or melted butter, but they also make a great snack when cooled. Since I used grape leaves that were packed in brine, it did affect the overall flavor somewhat and I ended up discarding the leaves. The authentic style is to present the capuc intact so that diners unwrap the parcels for themselves. Drizzle with a good quality olive oil if desired. Makes 4 appetizer portions or a compulsive afternoon snack.

"We assure you that they are very appetizing and that also strangers, even if remaining a little perplexed in the beginning at their appearance, perhaps not so inviting, are almost always won over." - Translated from capuss webpage.

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Yum, they sound fantastic! You know, I've never tried a grape leave, but I love the sounds of that filling (especially with some raisins in it) wrapped in chard. Must try!
Cathy | Homepage | 04.13.07 - 6:07 am

What an artful presentation! I can hardly wait to try out these devine little packages. They look so delicious. And in the summer I always have fresh chard that I'm trying to creatively use. Thanks.
Carla | Homepage | 04.12.07 - 5:07 pm

Hey Rowena, I'm new to the blog thing and just found out how to track your comments on my site from a long time ago... anyways, living in Italy sounds so fabulous and your pix are gorgeous. Lots to read about too, so I'm looking forward to reading!
Sandy | Homepage | 04.12.07 - 5:06 pm

This is such a gorgeous blog! Positively dreamy pictures too! You totally have a new reader!
home cook | Homepage | 04.11.07 - 10:09 pm

Thanks for sharing this recipe! I've never seen anything like this before and can't wait to try it! It made me think of my Italian grandmother's stuffing which I crave.
Janie | 04.11.07 - 4:41 pm

This looks absolutely divine. I just love how beautifully you present your dishes. Hope you had a fabulous Easter. Aloha!
Lettie | 04.11.07 - 5:43 am

Cuddura

Aren't these cute? The history behind this sicilian treat is something of a marvel as it traces beginnings back to ancient Greece. At first I thought they were made only during the Easter period but come to find out, the egg-topped pastries are no longer tied to a particular time of year. The following is a condensed translation of what I found here. Even if the site is entirely in italian, have a look at the several types of cuddure. Come to think of it, I've seen photos of this sort of baked good from another european country although I can't precisely say where (Spain?).

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The cuddura is a pastry from Sicily that long ago, was prepared for the festival of Easter. After refraining from the consumption of meat, eggs and cheese during the Lenten period, it is interesting to note how much of a role, or more importantly, how plentiful of a role, in which eggs played in the preparation of holiday sweets upon the arrival of Holy Week.

Nowadays, the cuddhura or coddura is no longer reserved for Pasqua and is widespread throughout the island. Made from flour, sugar, lard, and eggs, it usually takes the form of a wreath with an odd-numbered amount (never even) of hard-boiled eggs adorning the confection, each crossed with strips of dough. Other forms include a belltower to ring the bells of Christ Risen, a basket to wish for abundance, a chicken (or dove) for boys, and a doll for girls. For engaged couples, a young woman presents her betrothed with a cuddura in the shape of a heart and in turn, he returns the favor with one in the shape of a little ring. Still, the image that made me really light up is this illustration. No bunny rabbits here. No cute, cuddly baby chicks. Please do follow the link as it genuinely portrays the customs of Easter, or Paska, in the eyes of what I presume to be a young grecian artist!

Cuddura

This is a very basic recipe. Butter replaces the lard, and the inclusion of extra flavorings such as lemon zest and vanilla extract is something I've seen in other recipes although I've chosen the much plainer version. The yield here is 6 doves that measured around 8 by 4½ inches, so count on boiling at least 6 eggs, even if that's an even number!

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
4 oz. (1 stick) sweet butter room temperature, cut into small pieces
2 large eggs
Hard-boiled eggs (medium size), colored if desired
1 egg, beaten

Combine the dry ingredients in a bowl. Make a well in the center, add the butter and eggs and work everything together with your hands until a dough comes together. On a lightly floured surface, knead gently for a few minutse until smooth and pliable. Wrap in plastic and refrigerate for 1 hour.

Preheat oven to 350 degrees. Divide the dough in 2 portions and roll out one half on a floured surface. Cut out desired shapes and place on a cookie sheet lined with baking parchment. Top each with a boiled egg, cross with two strips of dough, and brush with beaten egg. Repeat with the remaining half. Bake cookies until golden brown, about 15 minutes or so.

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Aloha Rowena,
Very nice site...love your coverage on Hawaii...please stop by and vist us anytime! www.kauaimenu.com ~ Me ke aloha pau ole "with best wishes without end" ~
Michael Huffman | Homepage | 04.10.07 - 7:59 pm

Happy Easter Rowena!
Your post just tops it as the most interesting food-related item I've learned this month! They're also quite beautiful!
Kathy | Homepage | 04.09.07 - 4:04 am

Hi! I recently found your blog and love reading all about life in Italy. I love your perspective on living in Italy from an island transplant. DH and I will be taking a tour this September that will take us to several of the "touristy" areas in Italy. This will be our first time and we are very excited.

Today's post brought back a memory for me that I hadn't thought about in decades. My maternal grandmother came to Hawaii from Portugal in the early 1900's. I remember, as a small child, the fabulous sweet bread she used to make with the eggs in the center. I remember how we kids used to think that it was such a strange thing to do. Only after I became a young adult did I realize how important and special it was that she was able to share a bit of culture with us. Thanks for bringing back a nice memory for me. You made my day!
Lettie | 04.04.07 - 9:30 pm

Back in time for Easter indeed. Looks like I have some catching up to do on your blog. Wonderful doves! I think I just might need to make these for our Easter celebration. Buona Pasqua and Pasquetta.
Pasticciera | Homepage | 04.04.07 - 2:35 pm

I've never seen anything quite like cuddura before. At first they reminded me of Easter's hot cross buns, but these take that to a whole new level.
alan | Homepage | 04.04.07 - 10:11 am

The cuddura looks cute and there is sure alot of different cute and pretty designs. Wishing you & your family (Maddie included) a wonder Easter and Good friday.
piccola | 04.04.07 - 10:02 am

That looks like it's easy enough for even me to try! (I'm not much of a cook.) And this really does look like a great project to do with kids, since it's a simple recipe and you can make a variety of shapes with it.
Natalie | Homepage | 04.03.07 - 3:29 pm

These are really cute! I'm wondering if the treat you were thinking of was from Portugal? The one where they put the eggs in bread for Easter? I could be wrong.
Kat | Homepage | 04.03.07 - 2:50 pm

April Fool's!

In Italy we celebrate our day of of pranks and giggles with Pesce d'Aprile (April's Fish), the joke being a paper fish (pesce) stuck onto the back of some unknowing victim. Hence, the fish that becomes the fool of April. The first time I celebrated this italiano-style, I hid no less than a dozen fish cutouts throughout our place in Torino. My husband found them everywhere (also on his back), but I think the best spot was on the underside of a lowered toilet lid. It would have been even funnier had I floated one in the porcelain throne itself, just for target practice, ya know? In Torino we lived not far from a fishmonger named Aprile Marcello (next to the Gran Madre). What an ultimate advertising ploy. I'm sure no one could resist a good chuckle whenever they went over to buy pesce d' Aprile.

In the spirit of all things goofy and silly, I'm putting a twist on this quiz that Barbara of Family Counts has tagged me to do. She's a Hawaii expat living in France!

What is the most unusual food or dish that you have tasted?
This one is difficult...I'd have to say the gesiers that I had in a visit to Dordogne, France. Little did I know that they were fried duck gizzards, but they were exquisitely delicious on a bed of greens and dressed with a raspberry vinegar/walnut oil vinaigrette. Ono!

What type of food do you avoid cooking? (e.g. because of an allergy, diet, or just because you don't like a type of food.)
Blood anything, as in pork blood or blood sausage. The idea of it simply turns me off.

Do you cook? Yes, and I also bake... both with a passion. I also stew, but that's only when my internet connection is flaking out on me, which is often.

If you were stranded on an island for the rest of your life and you could choose one type of cooking, which one would you adopt?
Local-style cuisine from Hawaii.
And why?
Because local style encompasses the many diverse ethnicities that make up the islands and not just traditional hawaiian kalua pig and poi.

What is the dish that you prepare when you want to impress?
De Cecco spaghetti with cherry tomatoes and fresh basil. Why so simple? Guests can't get over how great 3 everyday ingredients can be when you put it together to form one dish.

When you go to a restaurant, what dishes do you prefer to choose?
Seafood, in all its variations and forms. This also includes occasions when I "see food" that someone else has ordered and I'm like...I want that!

At a restaurant, have you already asked that a dish or a bottle of wine be exchanged for another? Never, although this is a trick question because halfway through each course, I always ask my husband (and vice versa) to "exchange" plates so that we can taste what the other is eating.

What is the food that you could not live without? Sticky white rice

Who will be my next 3 victims? (Here is the twist that I mentioned above)
What is the oddest snack to cross your tastebuds?
Fonzies cheesie crisps. They come in original, paprika, or piccante flavors. When I open a package, it's like I'm expecting "The Fonz" himself to pop out and go Heyyyyyyyyyyy!

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Saved comment(s)

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Those Fonzies are funny (a lot like Bimbo bread in Spain, he he) and the duck gizzards are kinda surprising. They were delicious? Were they crunchy?
Susan in Italy | Homepage | 04.02.07 - 4:16 pm

Hi Rowena,
Thank you for participating! I enjoyed reading your answers. Everyone has different tastes, and this makes people interesting. How curious to see Fonzie's name given to those chips. Happy Days was one of my fav shows when I was young! Take care and see you soon.
barbara | Homepage | 04.02.07 - 11:01 am